Blend with a pre-heated hand blender, shake really hard in a flask, or (best) counter top blender until there is a creamy head of foam. (It doesn’t work well if you mix it with a spoon)

It’s really fast and easy to prepare. Realize salted coffee is a crime. Do not do this with salted butter. Bleah.

Kerrygold butter or another grass-fed brand of butter really matters because corn or soy-fed cows don’t make butter with the same fats. Those butters don’t blend well, don’t taste good, and don’t make you feel Bulletproof.

Try thisjust once, with only 2 Tbs of butter, and have nothing else for breakfast. You will experience one of the best mornings of your life, with boundless energy and focus. It’s amazing.

After one drink of Bulletproof coffee, you’ll never be tempted to eat fat-free, insulin-raising, fat-storing toast and oatmeal breakfasts again!

I did a little playing around with this and tried several different recipes. In the end, I think I came up with a solid recipe. Ingredients:

1 1/2 cup (350 ml) coffee

3 pastured egg yolks

1 tsp sugar

1/4 tsp of salt

First, I brewed the coffee (35 grams of coffee beans – I used a light roast, single-origin bean) in a French press. Dumped the grinds in, added about 350 ml of water, gave it a quick stir, covered it, and let it sit for three minutes. Meanwhile, I separated the yolks from the whites. Once the coffee was ready, I dumped it in a blender, set it to “low,” and dropped in the yolks. After a few seconds, I added a teaspoon of sugar and a pinch of salt (around a quarter teaspoon) and let it blend a bit more. Then, I poured it, admired the head of foam, and got to drinking.

I tried fewer yolks and found the brew too thin. I tried more yolks and found it to be unnecessary. Three yolks was perfect. If you want to switch things up, you can add something a little sweet like I did. I added my usual teaspoon of sugar, plus a quarter teaspoon of Himalayan sea salt. Honey, maple syrup, or stevia should all work well, too. The salt may sound odd, but trust me: it just works as long as you use a little sweetness to counterbalance it.

Primal Whole Egg Coffee

Think of this as a whole foods-based protein shake. Ingredients:

1 cup (240 ml) coffee

2 pastured eggs

1 tsp sugar

Pinch of salt

I started by beating the eggs together, whole, as if you were making scrambled eggs. You could also blend them. For a 1 cup dose of coffee, I did two whole eggs. Once the eggs are beaten or blended, slowly drizzle in the coffee. You don’t want to cook the eggs. You want them to stay creamy. If you’re really concerned about the avidin in the raw white, dump the coffee in to ensure maximal heat exposure. Otherwise, just drizzle.

I think a higher egg:coffee ratio (using a large shot of espresso, for example) for a stronger coffee flavor would work really well. Also, two eggs in this recipe created a nice and creamy concoction. I suspect three eggs might even be better.

Again, I added a little sweetener plus some salt. It made the coffee taste a bit like a liquified custard. Really, really tasty.

Adding Other Ingredients

I also tried out a few other additions to the brews, to see how they meshed with the eggs. Consider adding these:

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